Choc Chip Cookies


Makes 30-35 cookies. Contents of the box weigh 390g.

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SKU: 0601-07-0910 Category:

    Wheat flour (Gluten), Sugar, Chocolate chips (20 %) (Sugar, Cocoa mass, Cocoa butter, Soya lecithin, Flavouring), Corn starch, Raising agent, Flavouring.

    Dry Mix: Wheat, Gluten, Soya
    Added Ingredients: Cow’s milk, Egg


    EGGS: 1 extra large or jumbo egg
    BUTTER: 1/2 cup (125 g) butter at room temperature


    • Large flat oven baking tray, lined with baking paper OR use a non-stick baking tray
    • Electric beater
    • Spatula

    OVEN: 180°C
    Always bake biscuits higher up in the oven, one or two slots above the middle position. Bake for 10-12 min.


    • Adjust oven rack to one or two slots above the middle shelf. Preheat oven to 180°C. Line one large or two smaller baking trays with baking paper.
    • In a medium size mixing bowl, beat the butter until creamy.
    • Add the egg and one tablespoon of dry mixture and keep on beating for about 30 seconds.
    • Open the small pack with chocolate chips. Add the remaining dry cookie mix and the chocolate chips to the butter and egg mixture.
    • Use the electric beater on its slowest speed or a spatula to blend the ingredients together. When a crumbly mixture forms, use your hands to lightly bring everything together.
    • Place tablespoonfuls of the mixture rolled into balls 3 cm apart on the prepared trays.
    • Flatten the cookies with the bottom of a glass or a fork. Press down quite firmly so they end up being about ½ cm thick. Bake for 10-12 minutes until golden brown.
    • Remove the baking tray from the oven and leave the cookies on the baking tray to firm up before gently lifting them onto a cooling rack. Allow the cookies to cool down completely before storing in an airtight container.

    INA’S TIP:
    Reserve 1 T (15 ml) of the dry mix or us a little flour for dipping the bottom of the glass or a fork before flattening the cookies. The flour will prevent sticking.

    Not recommended unless baked in a convection microwave – in which case follow normal oven baking instructions.



    COFFEE COOKIES: Add 2 T (30 ml) of instant coffee granules to the dry mix. Before baking, top each cookie with a whole coffee bean and press down lightly.

    MALTED CHOCOLATE COOKIES: Add 2 T (30 ml) of Milo to the dry mix. When baked, decorate each cookie with a blog of melted dark chocolate. Top the chocolate, while still soft, with malted chocolate balls.

    COCONUT BISCUITS: Add ¼ cup (60 ml) of desiccated coconut at the same time as the chocolate chips.

    CHOCOLATE SANDWICH COOKIES: Melt 90 g chocolate over warm water in a smaller mixing bowl. Sandwich the cookies together with melted chocolate.

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